- 2 skinless chicken breasts
- 1 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 Little Gem lettuces
- 2 tbsp low-fat crème fraîche or Greek yogurt
- 1 tbsp grated parmesan, plus a few shavings, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- squeeze lemon juice
- 1 tsp caper, roughly chopped
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2 thick slices bread
- 1 small garlic clove, cut in half
Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.
Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.
3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.
Speed it upTo make this even quicker, use Caesar dressing from a bottle and finish it off with a little shaved parmesan.
Make it a saladCook 4 chicken breasts as above. Tear the leaves from 4 Little Gems and double the dressing. Toast 4 slices bread, rub with garlic, then cut into croûtons. Add a few anchovies, if you like, then toss everything together and serve.